Cinnamon Roll Cupcakes

Sarah Petty

By
@sardpett

Just baking one day and thought of these. Why not combine two delicious things: cinnamon rolls and cupcakes!


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

Makes about 24 cupcakes

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 box
betty crocker cinnamon swirl cake mix
3 stick
butter (softened)
3 medium
eggs
2 large
duncan hines cream cheese whipped icing
2 Tbsp
ground cinnamon
3 c
confectioners' sugar
1/2 c
milk
1 tsp
salt
a few dash(es)
brown icing coloring

Directions Step-By-Step

1
Mix cake ingredients according to box.
2
Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.
3
Using ice cream scoop, fill each liner 2/3 full with cake batter.
4
Bake for 18 minutes. Pull out and check with a toothpick or fork (if comes out clean they are done, if not bake for just 2 more minutes and check again).
5
Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.
6
Bake the rest of the cupcakes repeating steps 3-5.
7
Add about 3 full sprinkles of cinnamon per can of cream cheese icing. To ice cupcakes you can use knife of pastry bag your choice.
8
For cinnamon icing: mix rest of the cinnamon (significantly more than what you put in the cream cheese), the confectioner's sugar, milk, 1 1/2 sticks butter (melted), salt and brown food coloring in medium bowl. This icing will be slightly soupy.
9
Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American